Wheat Bran Parantha

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  • 15 Minutes
  • 2 Serving


  • Bagrry’s Wheat Bran - ½ cup
  • Whole wheat flour - 2 cups
  • Onion - ½ cup, finely chopped
  • Ajwain seeds - 3 tsp
  • Oil - 2 tsp
  • Salt - to taste


  • Mix together Bagrry’s Wheat Bran, whole wheat flour, finely chopped onion, ajwain seeds and salt. Add water and knead into a soft dough
  • Divide the dough into 4-5 equal portions. Roll out in to a circle
  • Using a little oil, cook the parantha on a tawa till both the sides are lightly browned
  • Serve hot with pickle or subzi of your choice


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